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Smashed Potatoes with Poblano Chilies


1 lb. sm. red potatoes, unpeeled, halved
salt
2 poblano chilies
1/4 cup whipping cream or milk

Put potatoes in 2 qt saucepan; cover with salted water; heat to boil over med heat; cook until potatoes are tender, 15 mins; roast chilies by placing directly over gas flame, turning as necessary, until skin is blistered and blackened (can be done under broiler); place in brown paper bag; cool; peel off blackened skins; seed and dice chilies; smash potatoes, leaving some chunks, add cream, chilies and salt to taste; mix well.

NOTE:
For garlic smashed potatoes, omit chilies and add roasted garlic according to taste




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.